Assistant Professor
Department of Biosystems Engineering
Room E1-344 EITC
97 Dafoe Road W
University of Manitoba (Fort Garry campus)
Winnipeg, MB R3T 5V6
The University of Manitoba campuses are located on original lands of Anishinaabeg, Ininew, Anisininew, Dakota and Dene peoples, and on the National Homeland of the Red River Métis. More
University of Manitoba
Winnipeg, Manitoba Canada, R3T 2N2
Assistant Professor
Department of Biosystems Engineering
Room E1-344 EITC
97 Dafoe Road W
University of Manitoba (Fort Garry campus)
Winnipeg, MB R3T 5V6
Food process engineering, smart optical sensing, spectral imaging, chemical and microstructural mapping, and advanced non-destructive analytical techniques with an emphasis on application to real-time food quality control.
Spectroscopy, hyperspectral imaging, chemometrics, food quality control.
Professor Erkinbaev does not have any graduate student opportunities available at this time.
C. Erkinbaev, M. Nadimi, J. Paliwal (2022). A unified heuristic approach to simultaneously detect fusarium and ergot damage in wheat, Measurement: Food, Volume 7, 100043.
C. Erkinbaev, R.P. Ramachandran, S. Cenkowski, J. Paliwal. (2019). A comparative study on the effect of superheated steam and hot air drying on the microstructure of distillers' spent grain pellets using X-ray micro-computed tomography. Journal of Food Engineering. 241: 127-135.
C. Erkinbaev, K. Henderson, J. Paliwal. (2017). Discrimination of gluten-free oats from contaminants using near infrared hyperspectral imaging technique. Food Control. 80: 197-203.
B. Aernouts1/2, C. Erkinbaev1/2, R. Watté, R. Beers, N.N. Do Trong, B. Nicolai, W. Saeys. (2015). Estimation of bulk optical properties of turbid media from hyperspectral scatter imaging measurements: Metamodeling approach. Optics Express. 23: 27880-27898.
C. Erkinbaev, E. Herremans N.N. Do Trong, E. Jakubczyk, P. Verboven, B. Nicolaï, W. Saeys. (2014). Contactless and non-destructive differentiation of microstructures of sugar foams by hyperspectral scatter imaging. Innovative Food Science & Emerging Technologies. 24: 131-137.